Cheesy Breakfast Casserole Recipe (Protein Packed!)

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Wellness Mama » Blog » Recipes » Cheesy Breakfast Casserole Recipe (Protein Packed!)

This easy one-pan breakfast casserole recipe uses creamy cottage cheese to create a protein-packed savory breakfast. My family loves eating this and I love that it’s full of healthy proteins, fats, and nutrients (without the grains).

Ever since I discovered a better-for-you cottage cheese without fillers or carrageenan our menu includes cottage cheese again. You’ll find it in some grocery stores as the Good Culture Brand.

Best Breakfast Casserole for a Crowd

It’s tricky to find a gluten-free/grain-free breakfast casserole recipe that also has the classic custardy lightness. It turns out cottage cheese blended with the eggs does quite well. Like most of my favorite egg recipes, this easy breakfast casserole recipe is quick to throw together. It also doesn’t get many dishes dirty (just the blender and one pan).

Plus it’s endlessly versatile and easy to adapt, just change out the cheese, and meat, or even add different veggies. Anytime I have spinach starting to wilt in the fridge or leftover sautéed veggies, I know it’s time for eggs for breakfast. After all, repurposing leftovers is a busy mom’s go-to and a great way to provide variety without breaking the budget.

Make It Your Own Breakfast Bake

The recipe below is one of my family’s favorite flavor combinations, but feel free to change things up! We really like the garlicky onion flavor, but you can reduce the garlic and onion powder to 1/2 teaspoon each if preferred. I also don’t add salt because I find the cheese has enough. If you’re using less salty cheese or just prefer more, try adding 1/2 teaspoon salt.

Pepperjack, Mozzarella, cheddar cheese, and Swiss cheese are a few good options.

I use crispy bacon here but you could also try pork sausage or breakfast sausage. Cook the sausage in a large skillet until golden brown. Then drain and add the cooked sausage to the egg mixture. Beef or even Italian sausage could also work in this egg casserole.

If you want to add some more carbs (without the grains), sweet potato or shredded hash browns work well. You can use fresh or frozen hash browns (that have been thawed). I mix the hash browns in with the veggies and spread them in the bottom of the casserole dish.

For veggies, saute some diced bell peppers or onion over medium-heat. This adds another layer of flavor! You can also add some spice with black pepper, red pepper, or even hot sauce. Or try adding some fresh herbs from the garden or Italian seasoning. There are really so many options here!

Make-Ahead Breakfast Casserole

This recipe can be made the night before and reheated the next morning (or even the day after). Just refrigerate the egg mixture in a covered container, then pour it into a casserole dish right before baking. It makes for the perfect overnight breakfast casserole for brunch or holidays like Christmas morning and Easter. This is often my go-to recipe for over overnight guests, or feeding a crowd (which is just a weekday at my house!).

If you need an on-the-go option, pour the breakfast casserole into muffin cups for a single-serving portable option.

Unfortunately, I don’t think this recipe would freeze well due to the cottage cheese, but if you try it and it works, let me know!

But Is Cheese Really “Healthy”?

We often eat eggs in the morning, but we did avoid dairy while we were healing my son’s dairy allergy and my autoimmune disease. Now we’re all doing well with bringing some dairy (from quality grass-fed sources) into the regular meal rotation. This means a cheesy breakfast casserole is possible again (something we went without for many years).

I tackle the controversy about whether or not dairy is a healthy food here. My opinion remains that a healthy diet is all about variety and observing how you feel when eating certain foods. If you’re looking for a dairy-free option, try this vegetable frittata recipe or ham and egg breakfast cups. Both are also easy to whip up, make ahead in quantity, or even freeze!

P.S. Don’t have a good cottage cheese option by you? Take matters into your own hands and make your own with this at-home cheese-making kit. This would be a great project to do with the kids!


Cheesy Breakfast Casserole Recipe

This easy cheesy breakfast casserole is packed with protein. Eggs and cottage cheese unite for a creamy texture and herbs and bacon add flavor. Top with sliced green onions for a quick breakfast for a crowd.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories 296kcal
Author Katie Wells


8 servings



  • Preheat the oven to 350°F.
  • Grease a 9X13 baking dish with coconut or olive oil.
  • In a blender or food processor, puree the cottage cheese until smooth.
  • Add the eggs, Parmesan cheese, garlic powder, and onion powder and pulse until combined.
  • Add the bacon and green onions if using and stir by hand to combine.
  • Pour into the prepared baking dish and bake for 35-40 minutes or until a fork inserted into the center comes out clean.
  • Top with cheese and return to oven until just melted.
  • Serve immediately.


Nutrition Facts
Cheesy Breakfast Casserole Recipe
Amount Per Serving (1 serving)
Calories 296 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 171mg57%
Sodium 600mg26%
Potassium 196mg6%
Carbohydrates 4g1%
Fiber 0.2g1%
Sugar 2g2%
Protein 21g42%
Vitamin A 542IU11%
Vitamin C 1mg1%
Calcium 252mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Also, try making it in muffin cups for a single-serve breakfast. Just reduce the cooking time to about 20 minutes.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you have a favorite grain-free breakfast casserole recipe? How would you adapt this recipe? I’d love to hear!

Cheesy breakfast casserole recipe
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


16 responses to “Cheesy Breakfast Casserole Recipe (Protein Packed!)”

  1. Joanne Avatar

    5 stars
    I’ve made this recipe several times now. As someone else mentioned, it’s a bit thin, so I add 8-12 eggs so the full teaspoon of each seasoning works well. I’ve also used shredded sweet potatoes, packaged hash browns or thinly sliced small red potatoes as a bottom layer and all work well depending on your preferences. I love how the cottage cheese gives it such a great texture and boosts protein. Great way to use up vegetables or greens that are on their last legs. Great versatile recipe!

    1. Kait Avatar

      3 stars
      Needs improvement. The onion and (especially) the garlic are far too overpowering at 1 tsp each. The recipe calls for no salt or pepper, which is unusual, and needed. Also the 9×13 pan the recipe calls for us too large, in my opinion. It makes for a thin, garlicy casserole. I like the cottage cheese in it. Would adjust things if I made it again.

  2. Shalimar Crowe Avatar
    Shalimar Crowe

    Tried this the other day. Very yummy and I was surprised with the flavor of the cottage cheese. My breakfast casserole uses 1 dozen eggs, ground sausage, and cheese over shredded potatoes. Gonna try to see how it turns out next time using sweet potatoes.

  3. Laura Avatar

    5 stars
    Oh wow!!! I am so excited to see this recipe! I can hardly wait to try it. Thank you so much! I do not have a casserole but I do omelets with veggies, cheese, herbs, spices, etc. Cook veggies or mix in with the beaten eggs.

  4. Vince Avatar

    5 stars
    This looks so good to me. I have a serious weakness for all things savory and breakfasty, especially if they involve cheese and eggs.

  5. Dianne Avatar

    Good to see a good cottage cheese is available. Im wondering about the other 2 cheeses….? Do you have recommendations for grass feed parm cheese and any other cheeses u have in the recipe? Thank you.

  6. Amber Avatar

    I was curious how you healed your son’s dairy allergy. I didn’t know it was curable. Do you have a post on it? Thanks for all you do.

  7. Linda Avatar

    I make a similar recipe like yours BUT it’s called crustless quiche so easy and quick. I use ham slices instead of bacon and top the quiche with sliced tomatoes. This is good for lunch and supper time.

  8. Angela Avatar

    I make a similar recipe though I don’t blend the eggs and cottage cheese, only whisk them. We make a big batch in muffin cups and they freeze great. It’s healthy and quick!

  9. Desree Avatar

    5 stars
    Hey Mama,

    Despite the fact that I personally do not like eggs, and I am a vegan, I was invited to a potluck event just recently, most of the people attending are NOT vegans. I decided to try something I thought they would enjoy and this was a big hit. I even had people coming up to me, asking me about the recipe, so I directed them to your site. Thanks again.

  10. Samia Avatar

    A diet that is heavily favors animal products to the exclusion of at least some grain and similar carbs may be a sign of a person suffering from digestive issues or overall digestive weakness caused probably by the depredations of modern medical treatments (abuse). Unless a person is an aboriginal, we evolved to be able to digest grain, properly prepared. It is not a simple matter of saying that 10,000 or so years of grain eating are dwarfed by the length of pre-grain era. There was a rush of evolution during those 10,000 years. We were meant to consume some heavy carbs in addition to some animal foods. JMO. Thank you for publishing my dissenting view.

    1. Lexie Avatar

      My humble opinion is that the grains are not nearly as detrimental to our health as are the things that are done to many grains grown commercially. I can and do eat ancient grains that are sprouted before cooking and are organic but I cannot tolerate regular flour. The genetic modifications made to commercial wheat so it can tolerate chemical baths to suppress weeds or, perhaps something done after harvesting, makes it indigestible to my system. I’m definitely not a scientist, I just know my own body.

    2. Betty Smawley Avatar
      Betty Smawley

      5 stars
      To Samia and Lexie (comment below Samia’s): IMO it is true that modern wheat has had its’ natural life hybridized out of it plus had its’ second life sprayed out of it with pesticides etc. so it is no wonder so many have wheat allergies these days. Jovial Foods, in response to their daughter having a severe wheat allergy, started growing an ancient version of wheat organically which I like. It cooks/bakes somewhat differently from modern stripped wheat. In addition, they sell organic canned goods such as tomatoes, sauces and beans all canned in glass. They have an on-line site and will ship to you and have products in many stores. I am not affiliated with the company in any way but use their products successfully so thought I’d pass this info along in case anyone wants to try them. Meanwhile, a special thanks to you Wellness Mama for all you do. I receive your emails and often use products mentioned or at minimum, make note for possible future use. This recipe is on next’s week menu–I have cooked for many years so I know it will be good from the ingredient list!

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